Vanilla croissants
Preparation
225 g plain flour | |
½ vanilla pod | |
125 g almonds, blanched, finely ground | |
125 g hazelnuts, finely ground | |
90 g sugar | |
250 g butter | |
1 egg | |
1 egg yolk | |
Scrape the vanilla seeds out of the pod and mix them with the rest of the ingredients to form a dough. Wrap the dough in cling film and rest in the refrigerator for 1 hour. | |
(Pre-)heat cooking space to 200°C with Top/bottom heat | |
Knead the dough lightly until smooth and form small croissants. Place the croissants on the lined baking tray. | |
Put the baking tray into the preheated cooking space. Bake. | |
Put the food in | |
Top/bottom heat 200°C for 8 Mins | |
Icing sugar | |
After baking, dust the croissants with icing sugar. |
Baking tray
Quantity | Ingredient |
---|---|
1 | egg |
90 g | sugar |
1 | egg yolk |
Icing sugar | |
225 g | plain flour |
125 g | almonds |
½ | vanilla pod |
125 g | hazelnuts |
250 g | butter |
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